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Well this Brigalow Munich Lager is still very green and it is rubbish beer but it isn't as bad as I'd expected. Of course it tastes like crap but it isn't as bad as the autolysis burnt batches I had to dump so the yeast provided must be able to cope with the elevated temperature as it's...

I'd be happy to accept one.

Promoting one's own Youtube videos on forums is not a new thing. Some would call it out for what it is. There's a name for it, I'll leave that to the moderators. On topic though, there are so many videos of similar "experiments" that it's a bit old.

I'm not worried about. I understand the air lock will work both ways and that the CO2 in the fermenter is adequate. Just observations about the relationship of fv pressure to temperature. It's taken a substantial temp change over several days to even become noticeable. I'm more concerned about...

Down to 8.0 today and first sign of -ve pressure (vacuum). Airlock tube slightly higher on the fermenter side.

I'd say the answer is yes, you can brew beer with baker's yeast. Can you drink it? Again yes. Is it a good idea and will it turn out fine. Probably not, but it works for other things, just not beer. Watch this one. Buy a few cans of Brigalow. That's what you get anyway, so I've found out.

Now down to 10.5'C with no vacuum back into the fermenter. Still just slightly +ve with water level in the airlock still higher on the outlet. I'll be down to low temperature by Sunday and I doubt there'll be any significant suck-back if any. It appears to be going OK.

This is from the comment in the Burnt Rubber thread Mark. Am I missing something? I pitched my lager yeast on 13/1/22 and did primary ferment for 9 days (approx), then raised the temp for 3 days for the rest. Today is day 2 of temperature drop to Lager temps, but also day 14 on the yeast...

My father used to do "open fermentation" for some of his brews. No airlock or clingwrap with a rubber band. Just a loose fitting lid to keep settling nasties out. I recently bought 12 X 60 litre lidded Willow plastic bins from the big B at a good price. I've been using a few for hydroponic...

Never done it before and I'm doing gradual cool over several days. I'm just going to see what happens. Liquid in the air lock shouldn't be a problem as gas should just bubble through in reverse if anything. I haven't pulled the airlock to do SG recently so there should be CO2 after 3 days at...

At the end of today I'll begin to reduce temperature gradually, hoping not to have problems with air going back into the FV. I guess I'm committed to the process this time so I'll just have to accept a few more weeks in the fridge. My next decision will be whether or not to use "bottling...

It's interesting that the writer of this article specifically states that additional yeast at bottling is not required with this method. I always like to read comments, questions and answers on pages like this one Westheimer, and there are a few interesting points straight up. I haven't read...

That's a great piece. Thanks Westheimer.

Yep. I'm learning a lot real quick and it isn't exactly what I'd thought. A decade ago a HBS guy told me to just brew lager in winter cause it's cold and you don't need to worry about keeping it warm. Just use some lager yeast and that's it. I never got around to it so here I am today...

Ok. This is great. How long do you leave it at 20'? If I allow my fridge to bring it down to say 4'C, from 20' at 2' per day it will take another 8 days. So, that's the 10 it's already been in, plus a few (maybe 3) at 20'C and then 8 days to cool, which means 3 weeks in the FV. Is it then...

Thanks. I can do that and it's already started. I didn't believe my nose and thought I might be imagining it, so I had my wife and daughter do the sniff test. They both agreed that the sample from the same tube were different when split into 2 sanitised jars and the test performed. Near...

Well, to my surprise that worked and even though I doubted my nose's capability, I was able to detect a different aroma from the heated sample, and yes, I could describe it to be buttery. So, I guess that means I need to do a DA rest, but at what temperature? Slightly elevated to the yeast...

ditto

Now I'm totally confused. Increase temperature by 1-2"C. No, go for 6.5- 8.5"C. No, hang on. Cool it slowly to 5'C. Coopers Lager kit. Swapped yeast out to Diamond. 9 days at temp controlled 13.5"C +/_0.5. SG steady at 1.0066 for last 4 days (going on 5). In a bucket FV in my shed with...

Great info yank. Thanks. I'm heading down to the shed now.